Directions:
Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting until heated through and it reduces and thickens, about 15-25 minutes. Allow to cool. Keeps in the fridge about a week in an air-tight container.

Yield: about 2 1/2 cups

My thoughts:

This was an amazing sauce. I love experimenting with barbecue sauces because I can make them ahead of time (and with little hands-on effort) and have them on hand for grilling or sandwiches or salads or whatever. I used cherries for this one because they are in season right now and really delicous. They added a ton of flavor and body to the sauce.

10 comments:

It's a really good idea for cherries - I was just wondering what to do with some of mine :) Though I don't have any sweet cherries in my garden, but I don't think they're too sour for barbacue sauce.. Well, we'll see :)